Caramel Mudcake

White Chocolate Mudcake

Prep Time 10 mins
Cook Time 1 hr 30 mins
Servings 2 6"x3" Pans


  • 1 cup Self Raising Flour
  • 1 cup Plain (All Purpose) Flour
  • 1 1/2 cup White Sugar
  • 3 Eggs (large)
  • 1 1/2 cup Milk
  • 2 tsp Vanilla Essence/ Flavour
  • 2 tbsp Butter, melted
  • 200 g (7oz) White Chocolate, Melted with oil**
  • 1/3 cup Rice Bran or Olive Oil (for heating with Chocolate)


  • Preheat your oven to 150℃ (300℉) for Conventional Ovens. Fan forced and convection oven heats may vary
  • Combine White Chocolate and oil, and melt slowly either in the microwave, or over a double boiler
  • Add dry ingredients to your mixer bowl, and mix through
  • Add Eggs, milk, and butter, and mix on medium speed until combined
  • On low speed, slowly add chocolate mixture, and then mix on medium until combined
  • Bake for about 1 1/2 hours, but the key with mudcakes is too bake them on a low temperature, so they don’t rise, and keep that delicious fudgy texture, so adjust as necessary


**Important note about baking cakes with White Chocolate** White Chocolate is notorious for creating ‘sinkholes’ in cakes, especially if they are baked to hot to quick. To avoid this, bake your cake on a low temperature (as above), and avoid filling a tin above 3 inches.

Mudcakes last REALLY well. This cake will keep well wrapped/air tight, for at least a week in or out of the fridge. If you have PERISHABLE fillings, you MUST store your cakes in the fridge.

Basic Buttercream lasts as well as Mudcake, so you could easily make your cake on the Monday, and store it airtight in the fridge for Saturday. I say airtight, because while it won’t spoil quickly, its still cake, so it WILL dry out given the chance!

5 thoughts on “Caramel Mudcake”

  1. Can I ask why you use the 2 different flours in your recipe? Also, is it softened butter or do you melt it when adding it to the dry ingredients?

    1. Plain flour has no levener added, so it doesn’t rise, which in concert with Self Raising Flour, gives enough life to avoid the cake turning out gluey, but without it being too ‘spongy’ either.

  2. Hi Kerrie! Are these measurements in Aussie cups? Do you by any chance have this recipe listed in grams anywhere? I’m in the U.S. And I think our cup measures are different from yours. Thanks!

  3. Help!🤤I’m needing to make a cake w buttercream frosting but additionally with chocolate ganache poured on top & dripped down the sides, as the one looks in your Carmel mudcake picture.How do I put the choc. ganache on top & down sides without melting the buttercream frosting? THANK YOU for your help!!!🤗-Shelly

    1. Hi Shelly! I don’t actually make ganache for drip, I use chocolate thinned with olive oil! It doesn’t set completely hard, so its easier to cut, and its not hot, so you can use it on buttercream straight away.

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